Rava masala Idli
(Cream of wheat and sooji Idli)
Rava Masala idli
is spicy and delicious. It is an easy way to make regular plain idlies
interesting, they are not only for breakfast but they are absolutely wonderful
for snack. Rava masala idli batter is made by mixing Rava (sooji, cream of
wheat) with yogurt and red chili, curry leaves, cashews, urad and chana dal and
mustard seeds and asafetida tadka is added to the batter to make the idlis
spicy and flavorful, then this batter is steamed in Idli making molds. Rava
idlis are soft fluffy and very tempting to look at they taste great with
sambhar and coconut chutney. Masala
rava idli is easy and quick to prepare then traditional rice and lentils idlis,
because the idli batter does not require overnight fermentation.
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Ingredients:
2 Cups of rava (Sooji, cream of wheat) 1 Cup of plain yogurt (savor yogurt preferred) 3 Tablespoons vegetable oil 1 Cup of water or as required (depending on the consistency of yogurt) 1 Teaspoon chana dal 1 Teaspoon urad dal 2 Tablespoon broken cashew nuts or cashew halfs 4 Curry leaves –break them into small pieces 2 Whole dry red chili – break them into small pieces 1 Teaspoon mustard seeds 1 Pinch of asafetida (Hing) 1 Teaspoon salt or to your taste 2 Teaspoons ENO salt Makes about 32 Idlies Cooking measurement conversion Measurement converter |
Rava
Sooji (Cream of wheat) 
Chana dal, Urad dal, Curry leaves, red chilies and
cashews |
Utensils for Steaming Idlis:
1. Idly stand - Stand has 4 plates stacked over each other.
2. A pot with a lid that is large enough to hold idly stand, or idly steamer. (Idli
cooker comes with idly stand)
1. Idly stand - Stand has 4 plates stacked over each other.
2. A pot with a lid that is large enough to hold idly stand, or idly steamer. (Idli
cooker comes with idly stand)
Large pot
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Idly stand
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Idly cooker
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Direction:
1. Soak Chana Dal and Urad Dal in water.
2. Heat a nonstick frying pan and dry roast the rava for 4 to 5 minutes, stirring
constantly. Do not brown the rava.
3. Add 2 tablespoons of oil and mix it well with rava.
1. Soak Chana Dal and Urad Dal in water.
2. Heat a nonstick frying pan and dry roast the rava for 4 to 5 minutes, stirring
constantly. Do not brown the rava.
3. Add 2 tablespoons of oil and mix it well with rava.
Dry roast rava (cream of wheat)
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Add oil and mix it well
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4. Transfer the rava into a bowl and add salt and mix.
5. In a cup add yogurt and beat it with the spoon until it become smooth.
6. Pour the yogurt over the rava and mix it well.
5. In a cup add yogurt and beat it with the spoon until it become smooth.
6. Pour the yogurt over the rava and mix it well.
Add yogurt in Rava
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Mix yogurt in Rava
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7. Add water little at a time and mix it with Rava batter. The mixture should have
a thick consistency.
8. Cover the bowl and keep it in a warm place to ferment for 2 to 3 hour or longer.
a thick consistency.
8. Cover the bowl and keep it in a warm place to ferment for 2 to 3 hour or longer.
Add water in the batter and mix
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Cover the bowel & place it in warm place
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9. Once batter is fermented and you are ready to make idli's prepare seasoning.
10. Heat 1 tablespoon of oil in a frying pan on medium heat, add cashews and fry them until they are golden brown. keep them aside.
10. Heat 1 tablespoon of oil in a frying pan on medium heat, add cashews and fry them until they are golden brown. keep them aside.
Shallow fry cashew nuts
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Cashew’s are fried
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11. In the same pan add mustard seeds and asafetida and fry them for 1 to 2
minutes or until mustard seed start splattering.
11. Add pieces of curry leaves and red chilies and sauté until they become light
brown.
minutes or until mustard seed start splattering.
11. Add pieces of curry leaves and red chilies and sauté until they become light
brown.
Fry mustard seeds & asafetida
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Sautee red chilies and curry leaves
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12. Add soaked Urad dal Chana Dal and sauté them for 2 to 3 minutes. Turn the
stove off.
stove off.
Add soaked dal's and sauté
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Consistency of the batter
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13. Transfer fried seasoning into fermented batter and mix. At this point if
batter becomes thick as sooji absorbs the water, you can add a little water,
the consistency of the batter should be thick.
14. Now prepare the steamer for steaming the idlis.
15. In a large pot or idly cooker add about 1” of water and bring it to boil.
batter becomes thick as sooji absorbs the water, you can add a little water,
the consistency of the batter should be thick.
14. Now prepare the steamer for steaming the idlis.
15. In a large pot or idly cooker add about 1” of water and bring it to boil.
Add seasoning in the batter & mix
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In a pot boil the water
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16. Grease the idly trays with a drop of oil and rub it around.
17. Put fried cashew nuts in the center of each Idli mold.
17. Put fried cashew nuts in the center of each Idli mold.
Grease the Idli trays
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Put fried cashew in each idli mold
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18. When ready to pour the batter in the idly trays add ENO fruit salt and sprinkle 2 teaspoon of water over the fruit salt, the bubble will start forming, with the spoon mix gently, the batter will start rising. (Add ENO salt in the amount of batter you are going to use at a time)
Add ENO fruit salt in the batter
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ENO fruit salt start foaming
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19. With a spoon drop some batter on the idly maker trays, do not fill it up to the top leave some room for them to expand.
Sprinkle water over ENO fruit salt
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With the spoon drop batter in the Idli molds
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20. Stack the idli trays in the stand.
21. When stacking the idly maker trays alter the holes of idly stand, the tray wholes should not be right on the top of another.
22. Immediately place the idly maker stand in the pot or idly cooker, with boiling water, close the lid of the cooker or cover the pot.
21. When stacking the idly maker trays alter the holes of idly stand, the tray wholes should not be right on the top of another.
22. Immediately place the idly maker stand in the pot or idly cooker, with boiling water, close the lid of the cooker or cover the pot.
Fill the Idli trays & stack them
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Place the idli stand in the steamer
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Cover the pot
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Idlis are cooked and expanded
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23. In about 7 to 8 minutes cooker will start steaming, then let the idli's cook for 7 to 8 minutes, turn the heat off. If steaming idlis in the pot then after steam start coming let them cook for 10 to 12 minutes.
24. Open the idli cooker and take a tooth pick and insert in an idli to see if they are cooked, if the tooth pick come out clean it means idli is cooked. Take the idli stand out of the idli cooker or the pot.
25. Let the idli's cool down, then take a butter knife or a plastic knife and insert in the edges of idli and loose them up, then insert the knife under the idli and take it out from the stand. Repeat until you take all the idly out.
26. Clean the idly maker and grease it, before you make other batch of idli.
27. Serve the idly's with sambhar and coconut chutney.
24. Open the idli cooker and take a tooth pick and insert in an idli to see if they are cooked, if the tooth pick come out clean it means idli is cooked. Take the idli stand out of the idli cooker or the pot.
25. Let the idli's cool down, then take a butter knife or a plastic knife and insert in the edges of idli and loose them up, then insert the knife under the idli and take it out from the stand. Repeat until you take all the idly out.
26. Clean the idly maker and grease it, before you make other batch of idli.
27. Serve the idly's with sambhar and coconut chutney.
With the tooth pick check the Idli’s
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Insert the knife to loose the Idil’s
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ENO Fruit salt
Tips:
1. The amount of water for the batter is depends on the yogurt. If the yogurt is
thick it requires more water if yogurt is watery then it require less water.
2. The idli batter has to be fermented otherwise you won’t get good Idly's.
3. If you do not have savor yogurt then just use regular yogurt but
you would not have savor taste.
4. ENO fruit salt could be purchased from any Indian grocery
store.
5. If you want to prepare Idlie's in batches then prepare batter
without adding ENO salt and divide it into two equal portions.
Add ENO salt in one portion and mix and pour immediately
into greased idli mold trays and steam. When first batch is
steamed add ENO salt in the other portion and follow the
same process.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Idli Coconut chutney
Sooji ka dokhla
(Cream of what or sooji dokhla) Rava idli
Dosa Upma (cream of wheat with
Green peas)
Sambhar Uthappam with sooji (cream of wheat)
Moong dal dokhla Poha with green peas
Idli Coconut chutney
Sooji ka dokhla
(Cream of what or sooji dokhla) Rava idli
Dosa Upma (cream of wheat with
Green peas)
Sambhar Uthappam with sooji (cream of wheat)
Moong dal dokhla Poha with green peas
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